Saturday, October 20, 2012

I got the CURE... Dry Salt Cured Local Black Olives (Week 43)

I just had to take a break - sick of homework and the fall weather looked wonderful.... So I tooled over to my sister's house to forage. Steph has an olive tree that, for all intents and purposes, is suppose to be "ornamental" (looks good for the photos then leaves squished olives all over her drive way!)

There are tons if "ornamental" trees around town so why not do something "useful" with these messy landscape goodies!

Dry Salt Cured Olives

  • Lots of black olives (3 to 4 cups)
  • Clean canning jars (I saved a monster size pickle jar.... Works for me!!)
  • A 48 oz. box of kosher salt

Place olives in a colander and sort through the ugly ones. Toss out any bruised, speckled, dented, cut or unevenly colored olives. Remove any stems. Sterilize your jars (hot dishwasher does great). Put a layer of salt on the bottom of the jar and add olives, layer and repeat until the jar is filled. Turn jar upside down and shake it a bit so the salt gets all over the olives. Put in a cool dry place and let sit for a 2 to 3 weeks. Turn and shake every couple of days and add more salt. After a month return them to the colander and sort out any icky ones then repeat the salt process again and store. Be sure to sample them at this point.  If ready (not bitter) add warm water to cover, 4 tbsps. good red wine vinegar and add a layer of extra virgin olive oil.  I put mine in the fridge and .......perfect olives.

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